This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Bibi

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.

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  • Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts

60 calories; protein 1.9g 4% DV; carbohydrates 9g 3% DV; fat 2.7g 4% DV; cholesterolmg; sodium 35.2mg 1% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2014
Great! Omitted the evil soapy cilantro... ;) Read More
(8)
26 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/17/2014
Great! Omitted the evil soapy cilantro... ;) Read More
(8)
Rating: 4 stars
11/07/2015
I made it .. It was wonderful I added potatoes.. Read More
(4)
Rating: 5 stars
07/21/2014
Delicious. Made with the freshest zucchini yellow squash and corn from the farmers market. I subbed canned San Marzano tomatoes for the romas because that's what I had on hand and because tomatoes are not in season. Loved the southwestern flavors. Will definitely make again. Thank you Bibi for sharing this winning recipe!:) Read More
(3)
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Rating: 5 stars
07/17/2018
What a wonderful summer time dish and a great way to cook squash. I ve made this at least a half a dozen times already this summer and it s turned into a real comfort food. I ve been doubling the recipe and eating the leftovers for lunch. It s the sweet corn and cilantro that keeps me going back for another bite. The only change I make is that I do not add cumin. The first time I made this I was afraid the cumin would clash with something else that I made for dinner so I left it out. We loved this so much without it that I can t bring myself to add it. I m sure it would be good just the same. Thank you Bibi for sharing your fantastic creation! Read More
(2)
Rating: 5 stars
06/19/2018
I love this dish. In New Mexico it is called calabacitas. The one suggestion is to add some green chile. Read More
(1)
Rating: 5 stars
07/25/2014
This recipe is wonderful. I didn't have any corn but it was still great. I topped it with some guacamole I had made and it kicked it up a notch. Read More
(1)
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Rating: 4 stars
07/14/2015
Wonderful flavor that is greater than the sum of its parts. I used smoked cumin; man the smell just goes right to my head! I didn't have zukes so used all yellow squash yum yum. Bibi I am so grateful:) Read More
(1)
Rating: 5 stars
08/18/2013
This has been a go-to for Farmer's Market Bounty thanks Bibi! Love the flavor from the cumin and the pretty colors. Read More
(1)
Rating: 5 stars
02/07/2018
This was a delightfully quick and simple dish to make. I modified the recipe slightly by adding 2 chicken breasts and a sliced avocado! I was able to influence a friend to make it too! Read More
(1)